It turns out that eating foods with fat — that is everything from avocados and good nuts to dairy fats etc— shouldn’t make us fat, if we are eating moderately daily and not binging. Yet on the other hand, eating too many carbohydrates — particularly the heavily refined starches found in bread, white pasta and crackers etc does our collective waistlines no favors. So due to this, many people try to eat more wholesome, healthy fats daily and pay high prices at times, for items such as avocados. Avocados however discolour easily once cut, so it’s good to know how we can preserve them longer, without them turning brown and become unappetising. So besides wrapping your cut up avocado in clingfilm (like I do), here are more tips to ensure you get to preserve your avocados longer and better, so that you are still able to consume them a day or two later.

Avocados are too good — and too expensive — to let fall to the wayside. Here are three of the best methods to keep avocados green, longer. Much like tomatoes, when we slice an avocado open to eat, we usually aren’t gunning to devour the whole fruit in a single meal. There’s a critical point at which crisp toast can’t take another dollop of mushed avocado, salad greens can’t support another creamy slice, and we have to tackle the conundrum of keeping an unused avocado half as green as possible until our next meal.
The most common piece of advice is to leave the pit in the avocado half, or rather, use the pitted half first. However, while the parts of flesh that are in contact with the pit stay fresh, the rest of the avocado easily browns. This is simply because the pit is blocking air from reaching part of the flesh. So, to keep the exposed avocado from browning, we have to mimic what the pit does and create alternative barriers. Though avocado halves will always brown to some degree, the following methods kept the fruit green, longer.

The Onion Method

Roughly chop a quarter of a red onion into large chunks. Line the bottom of a sealable container with the onion pieces, then place the avocado half cut side-up on top. Seal the container and keep in the fridge. According to The Kitchn, this is likely due to the vapors that onions emit. Luckily, because the skin is the only part of the avocado in contact with the onion, the flesh won’t take on any flavor. And you can save the onions for later on.

The Olive Oil Method

Brush the avocado half with olive oil (pick one without a strong flavor). The oil will keep the flesh from coming in direct contact with the air, preventing oxidization. After brushing with the oil, store the avocado in an airtight container in the fridge.

The Lemon Juice Method

You can also brush your avocado’s flesh with lemon juice — the citric acid in the lemon juice dramatically slows the browning process. Again, store in an airtight container for extra protection.

A BONUS TIP TO TRY OUT AS WELL:

You could also vacuum-seal “halved” avocados and places them in the FREEZER (be sure to remove the skin). When you need a half or two, remove them from the vacuum pouch, re-seal & return the rest of them back into the FREEZER. Then…let the avocado slices come to room temp. and continue to prepare your favorite recipe(s). HENCE, YOU HAVE READY AVOCADOS, ON HAND WHEN NEEDED!

SARDINE STUFFED AVOCADO:
1 large avocado, seed removed (200g)

1 tin sardines, drained (90g)

1 tbsp mayonnaise (15g)

1 medium spring onion or bunch chives (15g)

1 tbsp fresh lemon juice

¼ tsp turmeric powder or 1 tsp freshly ground turmeric root

¼ tsp Himalayan Salt

Halve the avocado and remove the seed. Scoop the middle of the avocado out leaving ½ – 1 inch of the avocado flesh.
Drain your sardines and place them in a bowl. Break them into small pieces using a fork.

Add finely sliced spring onion/chives, freshly grated turmeric root or turmeric powder and mayonnaise to it and mix together well. Next add in the scooped out avocado flesh (after mashing it a bit). Squeeze in the fresh lemon juice and salt and stir. Now scoop the avocado mixture into each avocado half and enjoy!